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"Those who forget the pasta are condemned to reheat it."--Unknown

Overnight French Toast (Joanna Gaines) Recipe

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This recipe for Overnight French Toast (Joanna Gaines) is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tablespoons of butter, salted butter (cold)
one pound loaf Italian bread, cut into 1-inch thick slices
10 large eggs
2 cups heavy cream
1 cup milk
1/2 sugar
2 teaspoons vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
1/2 cup all purpose flour
pinch of kosher salt
powdered sugar
maple syrup
Directions:
Directions:
Grease 9x13x3 inch baking dish with 1 tablespoon softened butter. Arrange the bread slices in the baking dish in two rows, overlapping the slices.
In a large bowl, lightly beat the eggs. Whisk in the cream, milk, sugar, and vanilla. Evenly pour the mixture over the bread. Cover and refrigerate overnight.
Position a rack in the upper third of the oven and preheat the oven to 375 degrees Remove the baking dish from the refrigerator and let stand at room temperature for 30 minutes.
Place the brown sugar, pecans flour and salt in medium bowl Grate the stick of cold butter on top and mix until blended and crumbly. Sprinkle the mixture over the bread.
lace the baking dish in the oven and bake, uncovered, until browned and the inside is set but soft (35-40 minutes). Cool slightly.
Dust with powdered sugar. Serve warm, with maple syrup if desired.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes + overnight chilling and 35 minutes baking

 

 

 

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